- 1 tbsp olive oil
- 1 medium onion chopped
- 2 large garlic cloves minced
- 14 oz no salt added diced tomatoes
- 2 15 oz cans no salt added chickpeas
- 1 15 oz can coconut milk
- 1-2 tbsp red curry paste
- 1-2 tbsp coconut flour depending on how thick you like the sauce
- Salt and pepper to taste
- Lime Juice to taste
- Chopped Cilantro
Heat the oil in a saucepan over medium high heat. Cook onion and garlic for 1-2 minutes or until fragrant.
Add the diced tomatoes, chickpeas, coconut milk, red curry paste and coconut flour. Stir to combine.
Turn the heat to high and bring to a simmer. Lower heat to medium high and simmer for 20-25 minutes uncovered or until sauce has thickened.
Remove from heat. Add a squeeze of lime juice and salt and pepper to taste. Garnish with cilantro and serve over a bed of rice or with naan bread or roasted cauliflower.
Calories: 336kcalCarbohydrates: 29gProtein: 10gFat: 22gSaturated Fat: 16gSodium: 420mgPotassium: 542mgFiber: 9gSugar: 5gVitamin A: 492IUVitamin C: 10mgCalcium: 91mgIron: 4mg